Description
These super easy gluten-free chocolate chip cookies are big, soft and chewy! You’d never know they are butter- and oil-free and use a secret ingredient to make them heart healthy, low fat and only 104 calories!
Ingredients
- 2-½ cups Oat Flour (270g)
- 2 teaspoons Non-GMO Cornstarch
- 1-½ teaspoon Baking Soda
- ½ teaspoons Salt
- ⅔ cups Mashed Avocado
- ¾ cups Raw, Organic Cane Sugar
- 6 Tablespoons Coconut Sugar
- 2 Large Egg Yolks
- 1-½ teaspoon Pure Vanilla Extract
- ½ cups Mini Chocolate Chips
Preparation
In a medium bowl, stir together oat flour, cornstarch, baking soda and salt. Set aside.
In a large bowl, using an electric hand mixer, beat together mashed avocado, cane sugar and coconut sugar until well combined. Add egg yolks and vanilla extract and beat again until smooth and combined. If you have a few small pieces of avocado, it’s totally ok.
Stir in the flour mixture and chocolate chips until a sticky dough forms. Make sure to really scrape down the sides and get all the flour mixed in. Cover the bowl and refrigerate at least 2 hours to overnight (see note).
Once chilled, spray 2 cookies sheets with cooking spray and preheat oven to 325ºF.
Drop the dough by rounded tablespoonfuls onto prepared cookie sheets, pressing out slightly. You want the dough balls to still have some height to them. Bake until tops of cookies just look set, about 13–14 minutes. They will feel very soft, but they cook more as they cool.
Let cookies cool on the pan for 5 minutes and then gently transfer to a wire rack to cool completely. Devour.
Notes: Don’t skip the chilling! It makes the dough easier to work with, and makes the cookies nice and chewy! Also, note that the longer you chill the dough, the easier it is to work with!
